INSTRUCTIONS:
1. Begin with the millet. Combine the vegetable stock and millet in a pan. Bring to a boil, then reduce to a simmer, cover and cook gently for 20 minutes. Take off the heat and set aside to cool.
2. Once cold beat in the eggs then season to taste with salt and black pepper before stirring in the parsley. Take a round-bottomed dish and grease liberally with butter then sprinkle over the semolina. Spoon the millet mixture into this and tamp down gently with your hands. Put in a casserole dish with a little water and steam for 25 minutes.
3. For the mushroom mix, heat 1 tbsp oil in a large frying pan, add the cashew nuts and fry until lightly browned. Turn onto a plate and set aside. Heat the remaining oil in the pan, add the mushrooms and sprinkle over the flour. Fry briefly then add the vegetable stock and the crème fraîche. Cook gently over low heat for 5 minutes then season to taste with nutmeg, salt and black pepper.
4. Carefully turn the millet mass out of its container (it should have assumed a rounded shape). Quarter this and serve hot, accompanied by the mushroom stew.

Become a Member

Returned Peace Corps Volunteers of Wisconsin-Madison is a public charity registered under section 501(c)(3) of the Internal Revenue Code of the United States. Its EIN is 39-1669348. It is also an affiliate group of the National Peace Corps Association (NPCA).

NPCA champions lifelong commitment to Peace Corps ideals by connecting, engaging and promoting its members and affiliate groups as they continue to make a difference in communities in the U.S. and abroad. NPCA is also dedicated to advocating for, contributing to, and supporting the betterment of the Peace Corps. Visit NPCA to learn more.